Ingredients For Italian Pot Roast With Penne Recipe
3.5 pound Boneless beef chuck pot roast
1 teaspoon Fennel seed, toasted and crushed
0.5 teaspoon Garlic powder
0.5 teaspoon Ground black pepper
2 Medium fennel bulbs, trimmed, cored, and cut into thin wedges
2 inch 3 medium carrots, halved lengthwise and bias sliced in lengths
1 Large onion, cut into thin wedges
26 ounce 1 jar light tomato basil pasta sauce
6 ounce Dried penne pasta, cooked according to package directions
0.25 cup Chopped fresh italian parsley
Nutrition value
700
calories per serving
39 g Fat56 g Protein50 g Carbs27 g FiberOther
Current Totals
39 g Fat
56 g Protein
50 g Carbs
27 g Fiber
MacroNutrients
Carbs
50 g
Protein
56 g
Fiber
27 g
Fats
Fat
39 g
Vitamins & Minerals
Calcium
894 mg
Iron
19 mg
Vitamin A
466 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
15 mg
Vitamin B6
1 mg
Vitamin B9
90 mcg
Vitamin B12
0 mcg
Vitamin C
35 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
355 mg
Manganese
5 mg
Phosphorus
785 mg
Selenium
24 mcg
Zinc
13 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
